OCT 26 SUPPER CLUB

1st Course

Ricotta Stuffed Zucchini
Pancetta, Tomatoes,
Parmesan Cream Sauce

2nd Course

Grilled Quail
Pureed Carrots with Orange & Ginger,
Apple & Bacon Braised Cabbage

3rd Course

Tamarind-Glazed Roast Turkey
Pecan Praline Sweet Potatoes,
Roasted Brussels Sprouts

4th Course

Sticky Gooey Figgy Toffee Bread Pudding